This unexpected twist on avocado toast will rock your Mother’s Day brunch

The serendipitous reason Mother’s Day always falls on a late spring weekend? Everyone’s available for brunch. So when you’re dreaming up a menu of healthy, finger food selections that you can serve outdoors, you won’t want to miss this spiralized take on avocado toast, created by Ali Maffucci—AKA spiralizer queen, blogger, and author of three cookbooks.

“It’s really great for a Mother’s Day brunch because you can prepare them, put them on a platter, and people can just grab them as they go in and out,” Maffucci says about this dish, which appears in her new book Inspiralized & Beyond. “I know that sweet potato toast is on trend right now, but for this recipe, I prefer a standard white or Yukon potato, to give it a salty, starchy flavor. It’s a fun spin on avocado toast.”

For her own Mother’s Day festivities, Maffucci plans to slice these bites into tiny pieces for her 6-month-year-old to enjoy right alongside the grown-ups. Yep, this re-engineered version of your avocado mainstay will be a hit at your Mother’s day brunch—no matter how old your guests are.

Instructions

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

Arrange the potato slabs on the prepared baking sheet. Brush with one-third of the olive oil and season with salt and pepper. Roast until fork-tender, 25 to 30 minutes. Let cool for five minutes.

While the potatoes roast, grate the eggs on the large holes of a box grater into a medium bowl.

In a separate medium bowl, mash the peas with a fork or potato masher until chunky. Add the avocado and lightly mash, leaving a little bit of texture. Gently fold in the jalapeño, garlic, lime juice, and cilantro. Season with salt.

Top the potato slabs with the avocado mash. Sprinkle with the grated egg. Finish with the radish slices and serve.